White Chocolate Cranberry Cookies

Cream. Cream 1 cup butter, 1 cup brown sugar, and 1/2 granulated sugar in a large bowl with an electric mixer. Mix for 1 minute or until light and fluffy. Add in 2 eggs and 2 teaspoons vanilla and mix until combined.
Combine cookie dough. Whisk together 3 cups flour, 1 Tablespoon cornstarch, 1 teaspoon salt, and 1 teaspoon baking powder in a separate bowl. Slowly add the flour mixture to the sugar mixture and mix until combined. Fold in 1 cup white chocolate chips and 3/4 cup dried cranberries. Add macadamia nuts if desired. Refrigerate dough for 15 to 60 minutes.
Bake. Preheat the oven to 375°F. Line a baking sheet with a baking mat or parchment paper and set aside. Using a medium cookie scoop or 2 tablespoons, place the cookie dough on the baking sheet and bake for 8-9 minutes, or until the edges are golden brown. The cookies should still be soft in the middle.
Cool and store. Remove from the oven and let cookies cool for 3 minutes and then move to cooling rack. Store in a covered container up to 3 days or freeze up to 3 months.